Okay—I’m going to let you in on a secret. It’s delicious. It’s decadent. I have no idea where the original recipe came from, but it has become an absolute Thanksgiving “must” in our family. It is Whipped Cream Mashed Potatoes. One year, we switched gears and tried a different potato recipe, and there was an absolute revolt within the family!
In addition to being yummy, this dish also has the benefit of being able to be prepped ahead and then popped in the oven at the proper time – a definite plus when you’re pulling together a menu for lots of folks.
So, here it is – try it at your own risk. Don’t say I didn’t warn you that it can be highly addictive!
8-10 medium russet potatoes
2 tspns salt or less
4 Tbspns butter
3/4 cup Pet milk
3/4 cup grated cheddar
1 cup whipping cream
1/2 tspn salt
Boil peeled potatoes and mash. Add salt, egg, butter & milk (last). Beat. Butter 2 quart casserole and add potatoes. Top potatoes with cheddar cheese. Whip the cream and add on top. Cook in the oven at 350 degrees for 45 minutes.
As noted above, I’ve made this ahead of time and stored in the fridge. Allow more cooking time.